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Vegan Chicken Noodle Soup Part 2 - Making the Soup

I have been eating this soup a lot lately because it's so healthy and filling. The biscuits are a nice touch, but certainly not necessary. This reminds me so much if the chicken noodle soup I used to eat as a kid, the resemblance is uncanny. Not only is this quick and easy to make, but it's also incredibly inexpensive and feeds a lot of people as an appetizer, or 2-4 people as a main course.

Ingredients

Celery stalks

6 , chopped

Onion

1 , chopped

Baby carrots

1 Cup (16 tbs), sliced thinly (Regular Carrots Are Fine Too)

Vital wheat gluten

1 Cup (16 tbs)

Vegan vegetable bouillon cubes

2

Water

12 Cup (192 tbs)

Pasta

4 Ounce (Shells Or Any Other Kind)

Tamari

2 Tablespoon

Olive oil

1 Tablespoon

Salt

To Taste

Pepper

To Taste (May Use Generously)

Directions

Start the soup first. In a large pot, over medium heat, cook the celery, onion, olive oil, and carrots until soft. Add the water, tamari, and bullion cubes. In a bowl, put the vital wheat gluten and add enough water to create a soft, spongy texture. You really can't add too much water in this recipe because the extra water will just separate from the seitan and you only need little crumbles for the soup, so it doesn't need to stay together. Remember, the key to avoiding rubbery seitan is not to overwork it, just gently massage it with your finger tips, there is no need to knead or mix heavily. For more tips check out my DIY setian recipe. Once you have your seitan ready and the soup has come to a boil, crumble all of your seitan into the pot and add your dry pasta. Simmer covered on med-low for an additional 30 minutes and your soup is done! Don't forget the salt and pepper it!
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